Gluten-free lemon zuc­chini po­lenta cake

Australian Women’s Weekly NZ - - CONTENTS -

SERVES 12 PREP AND COOK TIME 1 HOUR 25 MIN­UTES

2 cups (360g) firmly packed coarsely grated zuc­chini

350g but­ter, at room tem­per­a­ture 2 cups (440g) raw caster sugar

6 eggs, at room tem­per­a­ture 3 tea­spoons gluten-free bak­ing pow­der 1½ cups (240g) po­lenta

3⅓ cups (400g) ground al­monds (al­mond meal)

2 ta­ble­spoons finely grated lemon rind ⅓ cup (80ml) lemon juice

Greek-style nat­u­ral yo­ghurt, to serve OR­ANGE BLOS­SOM SYRUP 2 ta­ble­spoons or­ange blos­som wa­ter 2 ta­ble­spoons wa­ter

1 ta­ble­spoon coarsely grated lemon rind 1 cup (360g) honey CAN­DIED LEMON SLICES 3 small (300g) lemons, sliced thinly ½ cup (110g) raw caster sugar

1 Pre­heat the oven to 180°C (160°C fan-forced). Grease a 7cm deep, 26cm round spring­form pan; line base and sides with three lay­ers of bak­ing pa­per, ex­tend­ing pa­per 5cm above rim.

2 Squeeze out ex­cess liq­uid from zuc­chini; dis­card liq­uid. Beat but­ter and sugar in a large bowl with an elec­tric mixer un­til light and creamy. Add eggs, one at a time, beat­ing well be­tween ad­di­tions.

3 Fold in zuc­chini, bak­ing pow­der, po­lenta, ground al­monds, rind and juice. Spoon mix­ture into pre­pared pan. Bake on the low­est shelf of the oven for 1 hour 10 min­utes or un­til a skewer in­serted into the cen­tre comes out clean. Cover loosely with foil half­way through bak­ing if over-brown­ing.

4 OR­ANGE BLOS­SOM SYRUP: Stir the in­gre­di­ents in a medium saucepan over low heat un­til melted and com­bined.

Bring to the boil. Re­duce heat to medi­um­low; sim­mer, un­cov­ered, for 1 minute.

5 CAN­DIED LEMON SLICES: In­crease oven to 200°C (180°C fan-forced). Grease and line two oven trays with bak­ing pa­per. Com­bine lemon and sugar in a bowl. Spread lemon slices in sin­gle layer on trays. Bake for 15 min­utes or un­til be­gin­ning to brown. Cool. 6 Use a long skewer to pierce sur­face of hot cake sev­eral times. Driz­zle with ⅓ cup (80ml) of hot syrup. Stand cake in pan for 10 min­utes; trans­fer onto wire rack to cool. Driz­zle cake with re­main­ing syrup; top with lemon slices. Serve with yo­ghurt.

Not suit­able to freeze or mi­crowave.

Pump­kin kibbeh

Test Kitchen tip:

Ba­harat, also known as Le­banese 7 Spice, is avail­able from spe­cial­ist food stores.

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